Aperol, the classic Italian ingredient from Padua, provides the lightly bitter base for this unexpected iteration of the most famous spritz cocktail. Its bending of Italy’s classic aperitivo is a move taken from the Italian Futurist playbook, an art movement that used food and drink as a means to manipulate dream states and play with expectations.
Yield: 10 2-ounce shot cups
- 1/3 cup orange juice, fine strained
- 2/3 cup Aperol
- 1/4 cup sugar
- 1 cup prosecco
- 1/3 cup water, hot
- 5 teaspoons gelatin
- Add fine-strained orange juice, sugar and Aperol to a mixing bowl.
- Add gelatin and hot water (should be simmering, but not boiling).
- Whisk together until all gelatin has dissolved, about 4 minutes.
- Add prosecco and whisk gently.
- Pour the mixture into 2 ounce plastic shot cups and place in the refrigerator.
- Let chill at least 2 hours before serving.